Falafel ala Casey

Casey's Falafel



Falafel is the Mediterranean meatball. It is vegetarian and so fulfilling.

I took a can of chick peas, drained and mashed with a fork until it was a really thick paste. (Some people do it in a food processor but whatever).

In a separate bowl I added half a chopped onion, 2 garlic cloves chopped and about a half cup of chopped parsley. Some people put these ingredients in a blender, then add, but comme ci comme ca.

Combine the two.

In another bowl, combine an egg, cumin (about 2 teaspoons, more or less for taste), lemon juice, s&p, baking powder (1tsp) and some coriander if you have it. Wisk and add to first bowl along with 1Tbs olive oil.

Stir, then add bread crumbs until not sticky but can form together. Fry in a pan.

So, so, so good. Goes amazing with tzaziki sauce, Jerusalem salad, greek yogurt, baba ganoush, hummus, or just some hot pita. I always order the falafel sandwich from Sultans Market which is the pita with 2 falafel inside lined with hummus, tomatoes and jerusalem salad. It's the most satisfying meal ever. The taste lingers for hours.
Also, it makes soo many. I made 9 balls and only cooked 3 and was stuffed. I added some  Annie's goddess dressing on it because it has that lemony tahini taste but whatever.

Anyway.
Love, daughter.

And I thank you, my daughter, for continuing to enlighten us to the many varieties of uses for chick peas.